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Effect of triglyceride oxidation products (TGOP) of sardine oil on the subunit composition of carp myofibrils (Mf) was studied by SDS polyacrylamide gel electrophoresis (SDS-PAGE). An incubation of Mf with TGOP induced a disappearance of myosin heavy chain (HC) bands and an appearance of high molecular weight bands on its SDS-PAGE pattern. These new bands were suggested to be the cross-linked HCs because of their same mobilities as those of chemically cross-linked myosin HCs with p-phenylenedimaleimide. The disappearance of intact HC, namely the formation of cross-linked HC, depended upon not only TGOP concentration but also weight ratio of TGOP to Mf. The rate constant of HC cross-linking reaction was estimated from the decreasing rate of the remaining intact HC content in Mf, and was analyzed by the two first order reactions; a quick decrease was followed by a slower decrease. The rate of the reaction in both phases was temperature-dependent and proportional to the TGOP concentration employed. It was, therefore, concluded that TGOP quantitatively induces HC cross-linking reaction in Mf.

Cross-linking Reaction of Myosin Heavy Chain in Carp Myofibrils Induced by Peroxidized Sardine Oil.